I’d even go so far as to call them the Cadillac of hamburger buns, gluten-free or not. They are just as fluffy as they seemed – soft and delicious and exactly like hamburger buns should be. At this point, though, they could have been just as disgusting as those tortillas, and I would have gladly eaten the whole bag.
(I had gone to a middle school band and choir concert earlier in the evening, thus the super late dinner.) Aron cooked while I held my cord wonky to get my camera to download, and he commented on how nice they looked and smelled.
When dinner time came around, it was almost 9:00 at night and I was ravenous. They looked, and felt, like fresh, home-baked, gluten-filled delicious crusty bread. I was skeptical that they’d be any good, but they were… fluffy. And there were only 4 in a bag, which meant I’d be eating a double cheeseburger instead of two cheeseburgers for dinner, which is probably a better idea anyhow. She assured me that the white bread is very popular, and I thanked her and grabbed some hamburger buns after cringing at the almost $6 price tag, and went on my merry way. We chatted a bit about the ridiculous price and the incredibly small number of options (3 types of bread, 1 type of buns) that come exclusively from Franz Bakery.
Finally, I stopped the vendor who was stocking bread and asked her to show me where it was. I also couldn’t even find the gluten-free bread at Walmart, which was immensely frustrating. After my terrible run-in with my first intentionally gluten-free bread product, the tortillas of doom, I was very, very leery of buying anything else, to be entirely honest.
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